Begin by thoroughly drying your peeled and deveined shrimp using a paper towel. In a mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, and black pepper to create a crispy coating mixture. In another bowl, beat an egg until well combined and set both bowls near your cooking area.

Coat each shrimp by first dipping it into the beaten egg, allowing any excess to drip off. Then, roll the shrimp in the almond flour mixture, ensuring an even and comprehensive coating covers each piece.

Heat about half an inch of avocado oil in a skillet over medium-high heat until it reaches around 350°F. Carefully add the breaded shrimp in batches, fry for 1-2 minutes on each side, or until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.

In a mixing bowl, combine mayonnaise, Sriracha, coconut aminos (or soy sauce), garlic powder, and black pepper. Whisk together until smooth and creamy, adjusting for heat and flavor.

Once your shrimp are cooked and slightly cooled, mix them with the Bang Bang sauce. You can either drizzle the sauce over the shrimp or toss them gently to coat evenly.

Serve your Keto Bang Bang Shrimp over cauliflower rice, in lettuce wraps, or alongside a green salad for a delightful dish.